Sunday, October 23, 2011

Broccoli Cheese Soup

Soup today: Sunday lots to do.



This is how I make it, I'm to busy to wait on a recipe;

In a large 4 to 6 quart pot, melt 1/2 stick butter, add 1/2 cup chopped onion, 1/2 cup chopped celery.

Cook until celery is tender and onions are clear.

Add: 4 cups of water, (to the pot) heat to boiling.

Add: chopped "fresh" broccoli. (If using frozen, wait to add broccoli til after cheese has melted.)

Cook until broccoli has become soft.

Add: 2 cans cream of chicken soup and stir until combined.

Using the empty cans from soup, fill each can with milk and add to the hot soup mixture.

Add: 1 lb diced processed cheese (Velveeta or your choice) when milk begins to get hot.

You'll need to stick with it and keep stirring so it doesn't boil and the cheese to melt.

You can add any cheese you like after you get your base cheese in.

If using frozen Broccoli;
After Cheese has melted add the frozen chopped broccoli, and heat til warm.

Let soup simmer for a short time being sure all the cheese has melted.

DO NOT LET THE SOUP BOIL: THE MILK WILL CURDLE AND SEPERATE.

Let it set for a minute or two. Serve it up in bowls.
                                               I like garlic bread with mine, others like crackers.


Enjoy

til next time,

wild clover

*~*

Saturday, October 22, 2011

Pizza Time

As requested by a friend; Thanks Janice <3



Pizza

1 box cheese pizza (Chef Boyardee or which ever you choose)

Shredded Mozzarella cheese

1 can sliced mushrooms (if you like)

 1/2 diced green pepper (if you like)

a few sliced onions (if you like)

1 lb Italian sausage (I use mild) or sausage of your choice

Pepperoni slices

Round deep dish pan, use a spring pan, I use a straight side skillet I found as junk about 30 years ago. It has an attachable handle, that is LONG GONE.

Pre-heat oven to 425*


How I make the pizza;

Work the pizza dough as on the box, let it rest a few minutes in a warm place. Top of the stove is good.

Cook sausage in a skillet, and let it cook, then break it up as to be chunks. Drain any grease. (fat)

Grease pizza pan.

Take dough from resting place; the oven should be up to temperature, and press dough into pan, being sure it's the same thickness on the bottom, push some up the sides so the sauce doesn't run down and burn.

Place pizza pan with dough in oven and bake about 6 or 7 minutes, just keep an eye on it.
DO NOT let it bake til done.

Take crust out of oven, let it rest for a minute. Pour sauce on the crust, tip the pizza pan with sauce to help spread the sauce evenly on the crust, sprinkle the package cheese from the box mix on the sauce. Don't worry remember the shredded cheese?

Put chunked sausage on the sauce/cheese mixture in pizza pan, place pepperoni, on top of the sausage, place ingredients of your choice, layering one at a time.

Now, add the shredded cheese, as much as you like.

Place in a 425* oven, bake until top is looking good or to your taste.

Using HOT PADS, take from oven and let it cool for a few minutes.

Cut into serving sizes of your choice and serve.

Your gonna love it. I made this at least once a month when my son was living at home.

*Pre baking the crust helps make sure it won't get soggy when the pizza pie bakes.


til next time

wild clover

*~*

Sunday, October 9, 2011

~ FONDANT ~ Making people for the cake

FONDANT


put on a happy face...


Really good recipes on line, I use the one from The Twisted Sifter
(click on the name) a really good info video.

Use the good stuff, it's worth every penny!

Plan on making the cakes too, but we'll see just what kind of time I'm looking at.



2 lbs powered sugar – sifted This yields approx. 3 lbs of fondant
1 – 16 oz bag of marshmallows
1/2 cup crisco
3 tablespoons of water

Heat marshmallows with the water in a heavy sauce pan until melted. Stirring constantly. (if you are making a colored fondant, add your food color now and mix thoroughly)
(I'm adding this; use the microwave, and a large glass dish)

Remove from heat.

Add 1 to 2 cups of the powdered sugar and stir.

Grease your work area with a portion of the crisco and pour the hot marshmallow onto the work surface.

Grease your hands completely and add more powered sugar to the marshmallow and knead.

(CAUTION: the marshmallow will remain warm for some time. )

Alternate kneading in the powdered sugar and the crisco until both are gone.

Continue to work the fondant until it is smooth. The fondant should be smooth and pliable.

If the fondant is too “wet” add small amounts of powdered surgar until the desired consistancy is reached. If the fondant is too “dry” add small amounts of crisco or water until the fondant is the correct consistancy.

It is best to make the fondant the day before and refrigerate it to eliminate any sugar lumps that may exist. If you choose to do this, smear crisco over the fondant and cover in a plastic wrap and place in an air tight container or ziploc bag.

When you go to use it – you can microwave the fondant for about 10 to 15 seconds to soften it. This will make it easier to knead.

DO NOT use a food processor or kitchenaide mixer to do your kneading. It can ruin the consistancy of the fondant.  

RECIPE FROM

The Twisted Sifter

Wedding, Birthday Custom Cakes

you just thought I was that smart, not really, if someone else is smarter, I will give them all the credit.
 
 
til next time
wild clover


*~*

~ October Favorite ~ SCALLOPED CORN ~

SCALLOPED CORN


Ingredients:

1 ~ 15 or 16 ounce can creamed corn

1 small onion, diced

1 small green pepper, diced

2 stalks celery, diced

1 egg, slightly whipped

1/2 cup of milk

1 sleeve of crackers, saltines or other

1 ~ 2 quart covered baking dish or pan

Preheat oven to 375* for metal pans, 325* for glass baking dish

Spray pan coating in dish, pour creamed corn into dish, add onions, green pepper and celery. Stir to combine. Pour about half can milk into creamed corn can, add egg, with a fork whisk until egg and milk are mixed. Add milk, egg mixture to creamed corn mixture. Stir until mixed well. Crush sleeve of crackers, in the contained sleeve, when crushed, add to creamed corn mixture. Mix well. Add crushed crackers to top for some crunchy.

Place dish in preheated oven for 45 minutes, don't worry, you'll smell it.

DO NOT FORGET THE HOTPADS !

Take from oven and let it sit for a couple minutes, cause it's gonna be hot.

Enjoy

                                                                     Thanks for the recipe Mom. love you, miss you

til next time

wild clover